TABLE SETTING & ETIQUETTE SETTING THE TABLE: Before setting a table, make sure you have the proper wares to accommodate the menu being served, such as glassware for each wine and water, flatware, plates and platters for each course. GLASSWARE: • Always serve water, the glass should be at twelve o’clock . • To the right of the water glass is the RED wine glass (the larger one) • To the right of the red wine glass is the WHITE wine glass (above the knife) • The dessert wine glass is behind the red & white glass (as to form a triangle) • Wine is usually poured just before the course it complements. PLACE SETTING: • If serving soup, it is a good idea to set a charger (large flat plate) at each place setting, for aesthetics, to catch drips (guests should place soup spoon on charger when finished, rather than in the bowl). Set the napkin on the charger. The soup bowl will be served on top of the charger. Both charger and soup bowl should be cleared at the same time. • If not serving soup, the napkin is set at the center of each place. • The knife is set on the right, blade facing inward. • The soupspoon is set on the right side of the knife. • The fork is set to the left (except for an oyster fork which is set to the right of the knife). • The dessert fork or spoon is set above the plate, perpendicular to the other flatware. • The number of forks should match the number of knives and guests use each set from the outside in. • A bread and butter plate is set above the fork, or to the left the fork. • If a soupspoon is set but no soup served, it is usually set for dishes that have thin sauces or broth. • Coffee silverware is brought with the coffee 1: B+B plate 2: Water Glass 3: Red Wine 4: White Wine 5: Dessert Wine SERVICE & TABLE ETIQUETTE (appropriate for fine dining in a restaurant or home) WINE ETIQUETTE • Hold your wine glass by the stem. • In a restaurant, wine is offered to you to taste in the event the wine is corked or damaged, not for personal preference. • The cork is sometimes proffered as evidence the bottle’s closure was sound. DINING ETIQUETTE • The host should be the first to start eating. • As the diner, food should be served to your left and cleared from your right. Beverages are always served to your right. • As a diner, do not move your glass to the server - let the server go to your glass. • Proper service dictates that the table be cleared only when all guests are finished. • When you finish eating, do not leave spoons in cups or small bowls. Leave your silverware on your plate parallel to each other at a diagonal position. • Never hand your plate to a server or push it away - leave it where it is. NAPKINS: • Once seated, unfold your napkin on your lap (you do not want to be interrupted in a conversation by a server) • If leaving the table mid-meal, place your napkin on your chair. • When the meal is over, place your napkin next to your plate, never on the plate. Click Here for Login page.